The big football day has come and gone. Our house was full of Miami dolphins fans, and a few Bronco’s, looking towards the future. We still had to put out a spread to celebrate a huge day and the end of a great season.
We decided to do a pitch in of sorts with each person contributing an item or two they wanted to eat. It was nice to be able to help guide the troops rather than battle in the kitchen alone. Don’t get me wrong I usually have a lot of support and helping hands. Lots of times I have an audience in the kitchen as I work and others watch. It’s one of the best parts about the weekend but more on that later.
Once we had everything assembled the buffet opened and we were sitting pretty (stuffed) a few hours before the big game. This was perfect as we planned a long walk to soak up some of the unexpected sunshine and meant dinner would be a snap later on.
Dishes ranged from wings, whitebean humus with pita points, stuffed poblanos and portabella to traditional brats and mets. Quite a spread for four people. Here’s a peek:
Everyone had something they wanted and a little extra. Afterwards we collectively reflected on what we learned.
White bean humus made their own tahini for the dip, toasting a whole tray of sesame seeds. The flavor was undeniable and the price was just right. The egg salad was originally planned to be deviled eggs. When the shells just would not peel I asked how fresh they were? Organic, local and delivered the previous day. Not gonna let those shells go without a fight! (and lots of scars) A week or more old eggs work much better I let him know. My wings were billed as hot, sticky and sweet. I did them on the grill and rushed things thinking they would cook quickly given the small amount of meat. I ended up finishing them in the oven to remove the pink I found when I cut the first one open. Flavor was muted. They were seasoned on the spicy side before grilling and then glazed with a sweet sauce at the end. I could have used more kick but the group agreed they had good flavor. Stuffed portabella had a hard time grilling as well. The caps released a ton of liquid and had to be patted dry/drained before stuffing and broiler treatment. I had to admit I’d only worked with smaller caps in the past and didn’t know what to advise.
All in all it was a great day. Lots of laughs, shouts and learning to be had by all. It made me realize again just how important the kitchen is to me. It’s the heart of the home. Too often it’s a place where some member of the family is relegated to perform tasks while others are separated. My dad had a small kitchen in the home I grew up it. He living refers to it as a one butt kitchen. And old milk can served as a stool for me to sit on as a child. On the weekends that was my place when food was being prepared (if I wasn’t helping prepare it as was often the case). This was his time to communicate, sometimes in silence. I will never forget that feeling and hope to share it with as many people as I can.
I wish I would have known your egg-peeling advice a while back I have some scars of my own.
Poor thing! It always helps that’s for sure. Grandma always put a shot of white vinegar in the water as well though I’ve never been able to find if that really helps. Loved your birthday post BTW!